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How to Cook Roast Beef

Updated February 26, 2019.

If you are wondering how to cook roast beef, then you have come to the right place!

You will love this easy roast beef recipe; it takes a hunk of beef and turns it into a tasty main dish loaded with goodness.

Better yet, there is even a recipe included for roast beef gravy, everything you need to cook delicious roast beef meals and to keep enjoying leftovers for the days.

So, What is a "tough" or "tender" cut of beef?

When learning how to cook roast beef, it is important to know where the cut comes from on the beef in order to determine its tenderness or toughness.

Tough Roast Cuts

Muscles meats that get the most activity, such as walking or running, or have a high percentage of connective tissue lacing the muscle, are usually tough, such as the following cuts--rump roast, rolled rump roast, eye of round roast, bottom round roast, top round roast, tip roast, tri-tip roast, blade roast, chuck roast or cross rib roast.

Tough roast cuts are prized for their satisfying chew and robust “beefy” flavor.

When cooked right, an otherwise tough meat can be transformed into a tender dish, savory and scrumptious.

Tender Roast Cuts

Muscles meats that get the little activity, such as those used for supporting structure and NOT used for walking or running, are usually tender, such as the following cuts--rib roast, rib eye roast, standing rib roast, prime rib roast, tenderloin roast, or filet mignon roast.

These cuts of meat have little or no connective tissue and are typically marbled with fat, unlike their "tough" cut counterparts.

Tender meat cuts are prized for their wonderful “melt-in-your-mouth” chew and juiciness.

How to Cook Roast Beef Tips

Sear the meat on all sides in hot fat before roasting to help seal in the juices, develop rich meaty flavor and to make nice brown drippings.

Always place the meat fat side up in the pan.

As the fat melts during roasting, it self-bastes the meat adding a rich depth of flavor and helps hold flavorful juices inside the meat.

No two roasts are the same; each has a different shape, weight, density connective tissue and fat to meat ratio; some roasts have bones.

All these factors affect “doneness”.

Start by cooking a beef roast for about 18 minutes per pound (454 grams) in a preheated 325°F (160°C, Gas Mark 3) oven.

The only accurate test for desired “doneness” is to use a meat thermometer to check internal temperature upon removal of roast from oven.

140°F = rare

160°F = medium

170°F = well-done

60°C = rare

71°C = medium

77°C = well-done

When the roast reaches the 5°F to 10°F (3°C to 6°C) short of the desired temperature, remove it from the over and cover it with a lid or foil, and then let it rest for 15 minutes to 20 minutes.

During this time, the roast will continue cooking, the internal temperature rise about 5°F (3°C) as juices redistribute inside the meat, making the resulting product much moister and easier to carve.

Let Nothing Go to Waste!

Save the drippings to make au jus for French Dip sandwiches, rich gravy or freeze in an ice cube tray to be later added to broth for soups and stews.

If the roast is bone-in, save the bone and freeze it to be later used to make calcium rich soup stock.

Instructions:
1. Preheat oven to 325°F.
2. Layer onion slices in bottom of a roaster.
3. In a large skillet or pot, heat oil over medium high heat.
4. To develop flavor, sear roast, browning it on all sides.
5. Place browned roast into roaster fat side up.
6. Add rest of ingredients.
7. Cover and cook for 18 minutes per pound or until meat thermometer inserted to middle of thickest part reaches 5°F to 10°F short of desired temperature, or until desired tenderness.
8. Remove from oven and let stand, covered, for 15 minutes before serving (meat will continue to cook while resting and will come to desired temperature).
9. Salt to taste.

Tags:Gluten-free

Variations

Bone-in Roasts

Cook as directed in How to Cook Roast Beef key recipe.

Increase cooking time 5 to 10 minutes per pound (454 grams).

Easy Roast Beef Recipe

Preheat oven to 325°F.

Rub a heavy coating of salt over all surfaces of roast.

Set roast fat side up on rack inside roaster.

Cook uncovered for 18 minutes per pound or until meat thermometer inserted to middle of thickest part reaches desired temperature, or until desired tenderness.

Remove from oven and let stand, covered, for 15 minutes before serving.